Pulled Fajita Chicken

6 boneless, skinless chicken breasts

1/3 cup Worcestershire sauce

1/3 cup soy sauce

1/3 cup cider vinegar

1 tbs. chili powder

8 cloves garlic, minced

1 cup orange juice

1. Place chicken into a slow cooker.

2. In medium sized bowl, stir together remaining ingredients. Pour over chicken, and turn to coat.

3. Cook on low for 8 hours, or until chicken is tender.  Remove from sauce, and shred, reserving the liquid.

4. Serve with tortillas and burrito fixings (sour cream, cheese, salsa, guacamole, etc).

*NOTE: If chicken seems dry, place a cup of the reserved liquid into a medium saucepan and heat over medium.  In a small bowl combine 1/4 cup COLD water with 1 tbs. corn starch.  Slowly add to the saucepan, stirring constantly.  Continue to heat until sauce thickens, then add small amounts to the chicken, until moist.

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